Stuffed Manicotti with Meat Sauce Recipe

Introduction

Stuffed manicotti with meat sauce is a classic Italian-American comfort dish that’s perfect for family dinners or special occasions. Filled with a creamy cheese mixture and smothered in hearty meat sauce, this baked pasta will quickly become a favorite in your recipe rotation.

Ingredients

• 12 manicotti shells (large tube-shaped)
• 1 lb ground beef (80/20 blend)
• ½ lb Italian sausage (casings removed if using links)
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 24 oz marinara sauce
• 15 oz whole milk ricotta, well-drained (about 2 cups)
• 2 cups shredded mozzarella, divided (packed measure)
• ½ cup grated Parmesan (not powdered)
• 1 large egg
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F. Cook the manicotti shells in boiling salted water until just al dente, about 6-7 minutes. Drain gently and arrange them on a baking sheet to cool and prevent sticking.
2. Step 2: In a skillet over medium heat, brown the ground beef, Italian sausage, and diced onion, breaking up the meat as it cooks. After about 8 minutes, drain most of the fat, leaving about a tablespoon. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce and simmer for 10 minutes.
3. Step 3: In a large bowl, combine ricotta, 1 cup of mozzarella, Parmesan, egg, dried basil, dried oregano, and salt and pepper. Mix well with a fork to break up any ricotta lumps. Adjust seasoning to taste.
4. Step 4: Spread half of the meat sauce in a baking dish. Fill each manicotti shell with the cheese mixture using a teaspoon or piping bag. Arrange shells seam-side down in the dish. Pour remaining sauce over the shells and sprinkle with the remaining mozzarella. Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes until bubbly and golden. Let rest for 5 minutes before serving.

Tips & Variations

• Drain the ricotta well by placing it in a fine mesh sieve over a bowl to avoid watery filling.
• For extra herb flavor, add fresh chopped basil or parsley to the cheese mixture.
• Try substituting ground turkey or chicken for a leaner option.
• Add a pinch of red pepper flakes to the meat sauce for a subtle spicy kick.
• If you prefer no-boil pasta, use no-boil manicotti and adjust baking time to ensure pasta is tender.

Storage

Store any leftover stuffed manicotti in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven covered with foil at 350°F until warmed through to preserve texture and flavor. You can also freeze the assembled dish before baking; thaw overnight in the refrigerator and bake as directed, adding additional time if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen manicotti shells?

Yes, but be sure to thaw and handle them gently to prevent breaking. Cook them slightly less if still partly frozen since they will finish cooking in the oven.

What can I substitute for ricotta cheese?

If ricotta isn’t available, you can use cottage cheese drained well or a mixture of cream cheese and sour cream for a similar creamy texture.

Stuffed Manicotti with Meat Sauce Recipe

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★★★★★

4.6 from 121 reviews

This Stuffed Manicotti Meat Sauce Perfection recipe combines tender manicotti pasta filled with a creamy ricotta and mozzarella cheese mixture, layered with a rich and savory ground beef and Italian sausage marinara sauce, then baked to bubbly golden perfection. It’s a comforting Italian-American classic perfect for family dinners.

• Author: Ruby
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Pasta

• 12 manicotti shells (large tube-shaped)

Meat Sauce

• 1 lb ground beef (80/20 blend)
• ½ lb Italian sausage, casings removed
• 1 medium onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 24 oz marinara sauce (jarred or homemade)

Cheese Filling

• 15 oz whole milk ricotta, well-drained (about 2 cups)
• 2 cups shredded mozzarella, divided (packed measure)
• ½ cup grated Parmesan cheese (not powdered)
• 1 large egg
• 1 tsp dried basil, crushed
• 1 tsp dried oregano, crushed
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Cook the Manicotti Shells: Preheat your oven to 375°F. Bring a large pot of salted water to a boil and cook the manicotti shells until just al dente, about 6-7 minutes. Drain gently and lay the shells flat on a baking sheet to cool and prevent sticking, making them easier to fill.
2. Prepare the Meat Sauce: While the pasta cooks, heat a skillet over medium heat and brown the ground beef, Italian sausage, and diced onion, breaking up the meat as it cooks for about 8 minutes. Drain most of the fat, leaving about a tablespoon for flavor. Add minced garlic and cook for 30 seconds until fragrant. Stir in the marinara sauce and let it simmer gently for 10 minutes to blend the flavors.
3. Make the Cheese Filling: In a large bowl, combine the well-drained ricotta, 1 cup of shredded mozzarella, grated Parmesan, egg, dried basil, dried oregano, salt, and freshly ground black pepper. Mix thoroughly, using a fork to break any ricotta lumps. Taste and adjust seasoning as needed to brighten the filling.
4. Assemble and Bake: Spread half of the meat sauce evenly in the bottom of a baking dish. Carefully fill each manicotti shell with the cheese filling using a teaspoon or piping bag, avoiding overstuffing. Arrange the filled shells seam-side down in the baking dish. Pour the remaining meat sauce over the shells, then sprinkle with the remaining 1 cup of shredded mozzarella. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until bubbly and golden. Let rest for 5 minutes before serving to allow the filling to set and prevent spills.

Notes

• Do not overcook manicotti shells; they finish cooking in the oven and will become mushy if overdone.
• Ensure ricotta is well-drained to avoid a watery filling.
• Use good quality marinara for the best flavor; homemade is ideal.
• Remove sausage casings to avoid tough texture inside the sauce.
• Allow the dish to rest after baking to let the filling set for easier serving.

Keywords: stuffed manicotti, meat sauce, baked pasta, Italian recipe, ricotta filling, Italian sausage, comfort food